A bean recipe for every taste:
Peel the potatoes and cut into small cubes. Cook in salted water until not too soft. Drain, return to the frying pan and steam dry on the turned off stove top.
Cut the peppers into small cubes. Cut the basil into fine strips. Mix the eggs well and fold in the basil. Season with salt and pepper.
Heat the olive oil in a non-stick frying pan. Sauté the potatoes and peppers for two minutes on medium heat until soft. Add the egg mixture, mix well and cook for one minute, the surface of the tortilla should be firm.
Then reduce the temperature.
Turn out the tortilla (*) on a plate. With the fried side up, put it back into the frying pan and toast it again briefly. Serve hot or cooled.
Serve with a crisp green salad.
(*) In Spain, tortillas or “tortillas españolas” are thick, wet pancakes. This can contain everything that is available: stewed onions, cooked shrimps, potatoes, vegetables etc.. Cut into small cubes or slices, it is also one of the popular tapas in Spain.
Mexicans, on the other hand, think of these tortillas as Spanish, where the term is used to describe narrow patties made of hominy and sometimes also wheat flour. Filled and rolled up
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